Homemade Tomato Sauce

In lieu of fresh tomatoes, I make my own tomato sauce from whole tomatoes that have been canned. I check the ingredients for sodium content and any preservatives. I use this tomato sauce recipe for pasta, squash, as bread dip and pizza sauce. When I make a large batch, I plan my dinners accordingly for the next several days, which eases up the length of time spent preparing in the kitchen. (For example: Day 1: pasta and sauce, Day 2: Pizza and salad, Day 3: soup and breadsticks with tomato sauce for dipping.)


  • 2 large can whole tomatoes (28 oz)
  • 2 Tbsp olive oil
  • 1 onion finely diced
  • 1 grated carrot (adds sweetness to sauce)
  • 1-2 cups of fresh spinach
  • 3 cloves of garlic
  • 2 bay leaves
  • sprig of parsley chopped
  • 1Tbsp Italian seasoning
  • 2 tsp of salt (I add less as we are trying to cut back on salt)
  • 1 tsp pepper



  1. In a dutch oven or large sauce pot heat olive oil on medium heat. Add onions and carrot and cook until onions are translucent. Add garlic,  let it cook for a minute, then add tomatoes, seasonings salt and pepper.  Bring to a boil, then reduce heat, cover and simmer.  Add additional seasoning as desired.
  2. Simmer for about an hour. Remove bay leaves then add spinach. Let spinach cook in sauce until it wilts. Remove sauce from heat.
  3. Working in batches, pour sauce into a blender or food processor and blend until sauce is to your consistency preference. (Or use a potato masher to break up whole tomatoes in pot. The sauce will have a chunky texture.)
  4. img_0161

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